If you like making jam or want to know how to make jam I hope you’ll stick around. Figs were my gateway fruit and plums confirmed I had a jamming, canning problem. But it was winter that did me in. Valencia and Seville oranges, improved Meyer lemons, and Rangpur limes from local markets and my neighbors’ trees — I couldn’t pass them up. Most damning of all was a bounty of mysterious, underripened blood oranges from my own tree. Citrus had me standing at a cutting board and stove, night after night, for the five-hour odyssey of marmalade. The first marmalades were really ugly — big globs of whitish peel suspended above a mostly translucent jelly. Around 70 pounds of jam later, the final product began to look a little more appealing.
Taking photos of the jams and marmalades I’d made seemed a good way to remember what I’d done; I began writing down recipes for the same reason. But jam won’t make itself, and recipes buried on scraps of paper in my kitchen don’t make for much either. This blog is really just a kitchen diary — a collection of notes about jams (and a few other things) I’ve enjoyed making. With that said, I’m hoping the descriptions of how I made each jam are useful, too. So here’s to sharing recipes and kitchen experiments, whether they’re dismal failures — which of course can be restyled as sauces and toppings — or grand successes.